Prep Time: 20 minutes

Serves: 4

Ingredients

• 2 cups split mung beans (soak for 3 to 4 hours)
• 1 tsp. salt
• Juice of 4 lemons

For the seasoning (tadka):

• 2 tsps. olive oil
• 1 tsp. mustard seeds
• 1 tsp. cumin seeds
• 6 curry leaves
• 1 tsp. garlic, finely diced
• 1 tsp. ginger, finely diced
• 1 red chili, finely diced

Method

• Wash the soaked mung beans thoroughly. Add them to a pressure cooker with 3 cups of water and salt.
• Cook for 3 whistles, or until soft. (If using a pan, cook until the lentils are completely tender.)
• In a small pan, heat the oil. Add mustard and cumin seeds; when they begin to sputter, add curry leaves, garlic, ginger, and red chili. Sauté until the garlic turns golden.
• Pour this seasoning (tadka) over the cooked dal and mix well.
• Stir in the lemon juice just before serving.
• Serve hot with rice or chapati.

Nutrition (Per Serving): Calories 144; total carbohydrates 23.8g; dietary fibre 8g; total sugar 3.4g; protein 7.6g; total fat 3.1g; saturated fat 0.5g; cholesterol 0mg; sodium 585mg.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.